In my school & college days I used to see my mother remove a layer of cream (paada) from boiled, cooled milk & store it in a container in the freezer. After the container was full after collecting the cream for several days, she used the thaw the frozen cream for a few hrs at room temperature. Then whip the cream in a blender. This would separate the butter from a watery liquid. This butter would be cooked in a heavy bottom kadai till it turns from golden yellow to golden brown. And that's how ghee was made at home.
My process is a little simpler. I use store bought Unsalted Butter to make ghee at home.
You will need 1 pk of unsalted butter (approx 500gms)
Continue to cook stirring occassionally. The foamy layer will reduce & you will see clear golden liquid on the bottom.
Slowly the golden yellow liquid will turn light goden brown & the foamy layer will change into light brown milk solids.
Turn off the heat now. There may be a thin layer of foam,but that's ok.
Let it cool for a few mins. Strain with a tea strainer & pour it into a clean, dry bottle.
As the ghee cools, it will solidify.
Store in the refrigerator for longer shelf life.
Linked to Gayathri's Kitchen Basics